Recipe courtesy of Sunny Anderson
From:
Food Network Magazine
Spicy Mac And Cheese
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- Level: Easy
- Total: 55 min
- Active: 15 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 574
- Total Fat
- 47 g
- Saturated Fat
- 28 g
- Carbohydrates
- 13 g
- Dietary Fiber
- 1 g
- Sugar
- 4 g
- Protein
- 26 g
- Cholesterol
- 160 mg
- Sodium
- 664 mg
"This dish started my catering company years ago. People would say, ‘You should sell this mac.’ So I did!"
- Level: Easy
- Total: 55 min
- Active: 15 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 574
- Total Fat
- 47 g
- Saturated Fat
- 28 g
- Carbohydrates
- 13 g
- Dietary Fiber
- 1 g
- Sugar
- 4 g
- Protein
- 26 g
- Cholesterol
- 160 mg
- Sodium
- 664 mg
Ingredients
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Directions
- Preheat the oven to 350 degrees F. Bring a large pot of salted water to a boil. Add the pasta and cook until al dente. Drain and transfer to a large bowl. Add the cheese cubes and toss, then pour into a 2-quart baking dish.
- In a large bowl, mix together the flour, 1/2 teaspoon each salt and black pepper, the cayenne, mustard powder and nutmeg. Add the sour cream, egg, heavy cream, half-and-half and onion. Pour over the pasta and cover with the shredded cheddar. Bake, uncovered, until the top is just beginning to brown, about 35 minutes.
- Meanwhile, cut the bread into crouton-size squares. Melt the butter in a large skillet over medium heat. Add the bread cubes and toast until golden. Sprinkle on top of the macaroni and cheese and bake until golden brown, about 10 more minutes. Let rest 10 minutes before serving.
